Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

A vibrant plate featuring a juicy 5-ounce chicken breast glazed in a light teriyaki sauce, paired with a colorful medley of roasted broccoli, red bell pepper, and carrot. Finished with a delicate sprinkle of sesame seeds for a subtle nutty finish, this one-pan dinner is both satisfying and balanced, making it an ideal choice for a clean and energetic meal.

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NUTRITION

320kcal
Protein
37.3g
Fat
12.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 142g)

1 cup Broccoli (91g)

1/2 medium Red Bell Pepper (75g)

1 medium Carrot (61g)

1/2 tbsp Olive Oil (7g)

1 tbsp Low-Sodium Teriyaki Sauce (16g)

1 tsp Sesame Seeds (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the teriyaki sauce with half the olive oil. Coat the chicken breast evenly with the mixture.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks.

  • 4

    Place the chopped vegetables onto the sheet pan and drizzle with the remaining olive oil. Toss to evenly coat with oil.

  • 5

    Nestle the marinated chicken breast among the vegetables on the pan.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven and sprinkle the sesame seeds over the top before serving.

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

A vibrant plate featuring a juicy 5-ounce chicken breast glazed in a light teriyaki sauce, paired with a colorful medley of roasted broccoli, red bell pepper, and carrot. Finished with a delicate sprinkle of sesame seeds for a subtle nutty finish, this one-pan dinner is both satisfying and balanced, making it an ideal choice for a clean and energetic meal.

NUTRITION

320kcal
Protein
37.3g
Fat
12.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 142g)

1 cup Broccoli (91g)

1/2 medium Red Bell Pepper (75g)

1 medium Carrot (61g)

1/2 tbsp Olive Oil (7g)

1 tbsp Low-Sodium Teriyaki Sauce (16g)

1 tsp Sesame Seeds (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the teriyaki sauce with half the olive oil. Coat the chicken breast evenly with the mixture.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks.

  • 4

    Place the chopped vegetables onto the sheet pan and drizzle with the remaining olive oil. Toss to evenly coat with oil.

  • 5

    Nestle the marinated chicken breast among the vegetables on the pan.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven and sprinkle the sesame seeds over the top before serving.